Description
These no-bake pumpkin cheesecake balls are creamy, spiced, and coated in your choice of chocolate or cookie crumbs, making them the perfect bite-sized fall treat.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup pumpkin purée
- 1 cup confectioners’ sugar
- 1 1/2 cups graham cracker crumbs
- 12 oz white chocolate chips or candy melts
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 tsp vanilla extract
- Optional: crushed graham crackers or cookies for coating
Instructions
- In a mixing bowl, combine softened cream cheese, pumpkin purée, confectioners’ sugar, pumpkin pie spice, salt, and vanilla extract.
- Stir until smooth and well blended, then mix in the graham cracker crumbs.
- Cover and chill the mixture for at least 1 hour, or until firm enough to roll.
- Scoop and roll the mixture into small balls using a spoon or mini cookie scoop.
- Place the balls on a parchment-lined tray and freeze for 15-20 minutes to firm up.
- Melt the white chocolate chips or candy melts in a microwave-safe bowl, stirring until smooth.
- Dip each chilled ball into the melted chocolate to coat, then return to the tray.
- Optionally, sprinkle with crushed graham crackers, cookies, or a dusting of cinnamon before the coating sets.
- Chill again until the coating is firm.
Notes
- Roll in crushed gingersnap cookies for added spice and crunch.
- Use dark or milk chocolate instead of white for a richer flavor.
- Add a splash of maple syrup for extra autumn sweetness.
- Mix in chopped pecans or walnuts for a nutty texture.
- Coat with cinnamon sugar instead of chocolate for a lighter option.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 130
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg